Let’s be real: fall isn’t just a season; it’s a feeling. And that feeling is best captured with a spoonful of something creamy, spiced, and utterly comforting. But what if you’re navigating the world of dietary restrictions? Enter this Pumpkin Spice Tiramisu. It’s the gluten-free, dairy-free answer to your autumn dessert dreams, combining the classic Italian treat with the cozy flavors of a pumpkin spice latte. It’s so good, no one will guess it’s made with a few clever swaps.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Spice Tiramisu
- Incredibly Easy: No baking required! Just layer and chill.
- Dietary-Friendly: Perfect for those avoiding gluten or dairy, but delicious for everyone.
- Make-Ahead Magic: This dessert actually gets better as it sits, making it the ultimate stress-free option for parties or Thanksgiving.
- Full of Flavor: Layers of coffee-soaked ladyfingers and a rich, spiced pumpkin mascarpone cream? Yes, please.
Ingredients
Here’s what you’ll need to create this autumnal masterpiece. The beauty of this recipe is in its simple, wholesome ingredients.
Print
Gluten Free Pumpkin Spice Tiramisu Recipe
- Total Time: 4 hours 30 minutes
- Yield: 9 servings 1x
Description
Gluten Free Pumpkin Spice Tiramisu Recipe A rich layered dessert with espresso soaked cookies creamy filling Easy recipe for a decadent allergy friendly treat
Ingredients
- 1 14 ounce can full-fat coconut cream, chilled overnight
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup strong brewed coffee or espresso, cooled
- 24 gluten-free ladyfingers
- 1 tablespoon Extra cinnamon or cocoa powder for dusting
Instructions
- Make the Cream: Scoop the solid cream from the top of your chilled coconut can into a large bowl (save the watery liquid for smoothies!). Using a hand mixer, whip the coconut cream until it’s light and fluffy.
- Combine: Gently fold in the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon until everything is smooth and well combined. Taste and adjust spices if you’d like!
- Soak the Ladyfingers: Quickly dip each gluten-free ladyfinger into the cooled coffee. You want them moist but not soggy—a quick one-second dip per side is usually perfect.
- First Layer: Arrange a single layer of coffee-dipped ladyfingers in the bottom of an 8×8 inch dish or trifle bowl.
- Add Cream: Spread half of your pumpkin spice cream mixture evenly over the ladyfingers.
- Repeat: Create a second layer with the remaining dipped ladyfingers, followed by the rest of the cream.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours, but ideally overnight. This allows the flavors to meld together beautifully and the ladyfingers to soften perfectly.
- Serve: Just before serving, dust the top with a generous sprinkle of cinnamon or cocoa powder for that classic tiramisu finish.
Notes
A gluten-free and dairy-free twist on the classic Italian dessert, featuring layers of coffee-soaked gluten-free ladyfingers and a rich, spiced pumpkin mascarpone cream made with coconut cream. The perfect no-bake, make-ahead dessert for fall.
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 9 servings
- Calories: 245 kcal
- Sugar: 12 g
- Fat: 16 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
For the Pumpkin Mascarpone Cream
- 1 (14 oz) can full-fat coconut cream, chilled overnight
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
For Assembly
- 1 cup strong brewed coffee or espresso, cooled
- 1 package (about 24) gluten-free ladyfingers (like Schär)
- Extra cinnamon or cocoa powder for dusting
Step-by-Step Instructions
- Make the Cream: Scoop the solid cream from the top of your chilled coconut can into a large bowl (save the watery liquid for smoothies!). Using a hand mixer, whip the coconut cream until it’s light and fluffy.
- Combine: Gently fold in the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon until everything is smooth and well combined. Taste and adjust spices if you’d like!
- Soak the Ladyfingers: Quickly dip each gluten-free ladyfinger into the cooled coffee. You want them moist but not soggy—a quick one-second dip per side is usually perfect.
- First Layer: Arrange a single layer of coffee-dipped ladyfingers in the bottom of an 8×8 inch dish or trifle bowl.
- Add Cream: Spread half of your pumpkin spice cream mixture evenly over the ladyfingers.
- Repeat: Create a second layer with the remaining dipped ladyfingers, followed by the rest of the cream.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours, but ideally overnight. This allows the flavors to meld together beautifully and the ladyfingers to soften perfectly.
- Serve: Just before serving, dust the top with a generous sprinkle of cinnamon or cocoa powder for that classic tiramisu finish.
Equipment You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- 8×8 inch baking dish or trifle bowl
- Measuring cups and spoons
Tips & Variations
This recipe is wonderfully forgiving. Don’t worry if your layers aren’t picture-perfect—it will all taste amazing! For a boozy twist, add a tablespoon of rum or bourbon to your cooled coffee. If you can’t find gluten-free ladyfingers, you can use thinly sliced gluten-free pound cake as a great substitute. And if you’re looking for another make-ahead gluten-free dessert, my Gluten-Free Chocolate Tart is always a crowd-pleaser.
Serving Suggestions
This Pumpkin Spice Tiramisu is a showstopper all on its own. Serve it chilled in pretty glasses for an elegant individual portion, or right out of the dish for a cozy family-style dessert. It pairs wonderfully with a hot cup of coffee or, for a truly decadent treat, a glass of dessert wine.
Nutrition Facts
(Per serving, based on 9 servings) Calories: 245kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Sodium: 35mg | Fiber: 2g | Sugar: 12g
This Pumpkin Spice Tiramisu is more than just a dessert; it’s a hug in a bowl. It proves that with a few smart ingredient choices, you don’t have to miss out on any of the festive flavors of the season. Whether you’re hosting a holiday dinner or just treating yourself on a crisp fall evening, this recipe is sure to become a new tradition.
Pumpkin Spice Tiramisu FAQs
Can I make this tiramisu ahead of time?
Absolutely! In fact, I highly recommend it. Making it a day in advance allows the flavors to develop fully and the layers to set perfectly. Just keep it covered in the refrigerator until you’re ready to serve.
What can I use instead of coconut cream?
For a nut-based option, you can use store-bought or homemade cashew cream. If you’re not avoiding dairy, feel free to use traditional mascarpone cheese whipped with a little heavy cream. The pumpkin and spice quantities will remain the same.
My coconut cream didn’t get very thick. What happened?
This can happen if the coconut cream wasn’t chilled long enough or if the brand you used has a lower fat content. For the best results, always use full-fat coconut cream and chill it for a solid 24 hours. If it’s still a bit runny, don’t panic! Your tiramisu might be a little softer, but it will still taste incredible.
How long will leftovers last?
Stored in an airtight container in the fridge, your tiramisu will stay fresh for 3-4 days. The ladyfingers will continue to soften, making it even more delicious with each passing day.
More Gluten-Free Desserts You’ll Love
If you loved this recipe, you have to try my other gluten-free favorites. My Gluten-Free Apple Crisp is another fall essential that’s easy to throw together. For a chocolate fix, this Flourless Chocolate Cake is pure, rich decadence. And for more information on working with gluten-free flours, this guide from Bob’s Red Mill is a fantastic resource.